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Chinese BBQ Pork - how do YOU use it?

sasha1 Feb 14, 2007 11:09 AM

I found a really good prepared product at a local butcher where they bbq the pork on premises. So far, I've been eating it straight, and have chopped it up for fried rice. I'm afraid if I keep doing it the same way, I'll get sick of it. What other recipes/preparations would suit this ingredient? Thanks!

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  1. g
    gsmoose RE: sasha1 Feb 14, 2007 03:28 PM

    I love using it to make fried rice too!
    Also good w/scrambled eggs. ;) Toss chopped up bbq pork in a pan w/a little oil, heat it up, add beaten eggs, add some green onion, salt, scramble it up until the eggs are done and enjoy!

    1 Reply
    1. re: gsmoose
      kcchan RE: gsmoose Feb 14, 2007 08:10 PM

      Ooh yeah - my mom used to make scrambled eggs with regular sliced onions and bbq pork. I usually use it for fried rice and to make glutinous rice.

    2. Quine RE: sasha1 Feb 14, 2007 03:31 PM

      In soups and with stir-fried greens.

      1 Reply
      1. re: Quine
        singleguychef RE: Quine Feb 15, 2007 09:42 AM

        Similar to soup, it's also one of the common ingredients in "jook" or Chinese breakfast porridge.

      2. k
        k_d RE: sasha1 Feb 14, 2007 04:40 PM

        Barbecued pork buns (cha xiu bao) are wonderful. Also use to flavor such things as sticky rice in lotus leaves, or soup, or in Vietnamese spring rolls.

        1. t
          theSauce RE: sasha1 Feb 14, 2007 09:06 PM

          BBQ pork with:

          Chinese greens
          Sweet and sour pork (chop into bite size pieces, dip in batter and fried)
          Bean sprouts

          1. d
            Deborah RE: sasha1 Feb 15, 2007 03:45 AM

            I pile stir fried vegetables on top of Chinese noodles and top this with Barbecued pork and stir fried shrimps.

            1. c
              cheryl_h RE: sasha1 Feb 15, 2007 05:44 AM

              It's great in lo mein. I make this with sliced char siu (about a cup), sliced lop cheong (Chinese sausage, about 1 link), about 2 cups of good vegetables - bok choy, choy sum, gai lan - sometimes a little tofu or bamboo shoots. Stir-fry the vegetables over high heat, remove from pan. Add cooked noodles to pan - I prefer the thicker noodles for this, udon or Shanghai noodles - toss to heat with some oil. Add vegetables and other ingredients. Add about 1 Tbs thick soy, 1 Tbs sesame oil and toss over high heat to distribute evenly.

              It makes a slightly sweet mein. The soy caramelizes and gives everything a nice smoky flavor.

              I also use char siu in char siu bao which I make in fairly big batches. They freeze well.

              1. c
                chococat RE: sasha1 Feb 15, 2007 05:58 AM

                I use it to dress up instant noodles. I cook the noodles (cheap and fried or spendy and lower fat are both fine) in chicken broth (without the scary "seasoning" packet), add a dash of soy sauce and sesame oil, and top with sliced char siu and a handful of baby spinach (which wilts in the hot broth) and it's dinner in 5 minutes.

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